Thanksgiving Turkey Charcuterie Board makes a smaller and simpler plate of meats and cheese in the fun shape of a holiday turkey.

Thanksgiving Turkey Charcuterie Board

By Sue Lau | Palatable Pastime

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Thanksgiving Turkey Charcuterie Board is my recipe of the day with the blogging group Sunday Funday. We post weekly on varying topics. This week we’re featuring charcuterie. Glad you could join us!

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For my selection, I went with a plate of several types of meat and some cheese, arranged and finished to resemble a turkey.

I’ve seen various snacking plates done up this way and always found it to be a really cute idea. My charcuterie version uses soppressata, hard salami, pepperoni sticks, and cheese sticks.

I made some oblique cuts to the hard salami to get nice, elongated shapes for the tail feathers, alternating with trimmed cheese stick pieces. Then filled in the body with soppressata.

Finishing touches include olives for eyes, an end piece of salami for the head, pepperoni legs and some pepper trim to complete the look.

It’s a fun plate for the whole family, and it’s easy to put together. Have fun with it and enjoy!

Sunday Funday

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Thanksgiving Turkey Charcuterie Board

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Thanksgiving Turkey Charcuterie Board

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Thanksgiving Turkey Charcuterie Board

Sue Lau

Thanksgiving Turkey Charcuterie Board makes a smaller and simpler plate of meats and cheese in the fun shape of a holiday turkey.

5 from 1 vote

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Appetizer

Cuisine American

Servings 5

Calories 368 kcal

Equipment

• toothpicks

Ingredients

  

1x2x3x

• 7 ounce roll hard salami
• 1-1/2 ounces thinly sliced soppressatta salami
• 1 ounce pepperoni stick
• 7 ounces cheddar cheese sticks
• 1 red pickled cherry pepper
• 1 pickled sport pepper
• 2 pitted black olives

Instructions

 

• Cut the tip off the salami at an angle to use as the turkey head.
• Cut salami at angles so the tip ends are curved like feathers.
• Trim ends of cheese sticks into points and cut in half for serving size.
• Arrange salami and cheese in a fan shape on a plate.
• Arrange the soppressatta in the center in a circular pattern to be the body.
• Place the bigger piece of salami where it will stand up as the head after inserting toothpicks with olives, and cut pieces of peppers for facial features. Use cut pieces of pepperoni for the feet.
• Serve with assorted crackers or bread.

Notes

I used Dietz and Wasson for size reference. For serving, meats ad cheese are best at room temperature. Refrigerated promptly when finished.
From the kitchen of palatablepastime.com

Nutrition

Calories: 368kcalCarbohydrates: 2gProtein: 20gFat: 31gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 79mgSodium: 1387mgPotassium: 213mgFiber: 0.3gSugar: 0.2gVitamin A: 411IUVitamin C: 2mgCalcium: 288mgIron: 1mg

Keyword charcuterie, cheese board, holiday, Thanksgiving recipes

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